lots of gravey

fishlessman

i think i got about 6 quarts gravy from the 3 small birds i did last week, have 4 quarts frozen. gotta love the mad max gravy. eat the top, regravy it and finsh

JB

That's a lotta gravy. I didn't use any wine in mine but it was still outstanding.

fishlessman

i toned the wine flavor down this year, used more on the bird and less when finalizing the gravy. some really good stuff

Misippi Egger

3 birds?

How did you re-heat for serving, or were all served shortly after cooking?

I had to cook my turkey 2 days ahead of the meal. I left it un-carved until time to serve. We took it out of the refrigerator about an hour or so before dinner and just let it come up to room temp. Then I carved and served.

Someone here suggested rewarming the carved meat in the gravy, but several people only put their gravy on their dressing and not their turkey meat, so I hated to do that. Everyone seemed pleased, so I guess that plan must have worked.

Did you do anything much different?

fishlessman

seems i always cook a bird a couple days ahead, just for the extra drippings and some sandwiches then 2 birds on tday. sister was running late so the birds didnt go on til noon this year, always seem to be waiting for the sister :laugh: i like to have the gravey frozen ahead, so theres some now for xmas, easier than doing that while getting the dinner ready.

fishlessman

i like the rewarm with the gravey, but what works pretty good is to make a big turkey pie ahead and reheat that if it needs reheating at a later date. farm near me makes the pies and we do that for some family gatherings, turkey pie off ther egg would only be better.

Gator Bait

 
Great looking plate Fishlessman, it has me looking forward to next Thanksgiving already. Gravy is one of my favorites, when I was a kid going to school in Boston I would go into the Y and have a huge plate of French fries swimming in gravy for lunch, yum! Real health food and almost a crime it was so cheep, LOL.

If you make soup or stew you can always add leftover gravy to the pot. Add to much and your soup can end up tasting like gravy so go slow till you get it right.

Gator

 

Gator Bait

 
You mentioned getting pies from a farm and you reminded of the turkey farm we used to go to. Bongi's in Duxbury MA. was always a great place to go during the holidays. After all these years I was surprised to find them on the web.

Gator

 

fishlessman

its the best part of the meal amazes me why everyone waits til tday, i make turkey all the time. now i want french fries

eenie meenie

Fishlessman, the gravy on dressing is my favorite part of the Thanksgiving dinner. I like my dressing on the crispy side so that the gravy doesn't turn it into mush. Your plate looks yummy!

Little Steven

fishlessman,

If you can get some fresh mozzerrela, preferably curd, fry the fries and dump the cheese on and then drench with the hot gravy. Poutine.

Steve